Cereal Chem 66:65-68   |  VIEW ARTICLE

Note: Rapid Testing Method for Characterizing the Rheological Behavior of Gelatinizing Corn Starch Slurries.

J. F. Steffe, M. E. Castell-Perez, K. J. Rose, and M. E. Zabik. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

A mixer viscometer system was developed to evaluate the flow behavior of corn starch slurries during gelatinization. An instrument system involving a Brookfield RVDT viscometer and a modified Brookfield small sample adapter equipped with a flag impeller and a thermocouple was constructed. A double fluid bath system allowed the samples to be heated and cooled over the gelatinization temperature range. Results, collected on a strip chart recorder, gave sample temperature and torque response as a function of time. Instrument sensitivity and data reproducibility were excellent, indicating that the instrument will provide a valuable rheological tool for the starch industry.